Not completely OT - ingredients for Shepherd's Pie?
Anne Coulon
TA references to Hasset Hills Lamb and the lambing at Home Farm, it
seems vaguely relevant, for once.
The other day, I told Louisa with great authority, though having no idea
whence the info came, that "Shepherd's Pie" was so called because it was
made with lamb as it used to be a favourite food for shepherds.
We both agreed this was obvious. Cottage pie was so called because it
was made with beef as it used to be a favourite food for ummm, err,
cottagers?...
Since then, out of curiosity, I've been looking up recipes and have only
been able to find beef or vegetarian versions of Shepherd's Pie, whilst
Cottager'^^^WCottage Pie is always made with beef. Am I completely
delusional on the lamb front and/or is my apostrophe in the wrong place
again?
All the best,
Anne, Gumrat wondering why Owen doesn't put Shepherd's Pie on the menu
at the caff.
Helen Brace
"Anne Coulon" <simpl...@bigfoot.com> wrote in message
news:3C46AC2B...@bigfoot.com...
> I apologise if this subject has been done before on umra. Given current
> TA references to Hasset Hills Lamb and the lambing at Home Farm, it
> seems vaguely relevant, for once.
> The other day, I told Louisa with great authority, though having no idea
> whence the info came, that "Shepherd's Pie" was so called because it was
> made with lamb as it used to be a favourite food for shepherds.
> We both agreed this was obvious. Cottage pie was so called because it
> was made with beef as it used to be a favourite food for ummm, err,
> cottagers?...
> Since then, out of curiosity, I've been looking up recipes and have only
> been able to find beef or vegetarian versions of Shepherd's Pie, whilst
> Cottager'^^^WCottage Pie is always made with beef. Am I completely
> delusional on the lamb front and/or is my apostrophe in the wrong place
> again?
>
According to Nigella, you are quite correct, beef for Cottage pie and lamb
for Shepherd's pie. She makes the point that Shepherd's pie should be made
from already cooked leftovers. She admits that since most of us have
stopped cooking large roasts it is now more common to cook them starting
with raw meat. In 'How to eat' she even says that her kids love a pie made
from leftover duck.....lucky kids!
Helen B
Andrew Stevenson
"Anne Coulon" wrote ...
> I apologise if this subject has been done before on umra. Given current
> TA references to Hasset Hills Lamb and the lambing at Home Farm, it
> seems vaguely relevant, for once.
I find the idea that Jean-Paul is using New Zealand lamb very difficult to
believe. I had expected him to tell David that he was using French milk-fed
or pre-salé lamb. I also cannot believe that J-P has become so timid that
he simply buys the cheapest now. Could you imagine the scene when Caroline
told him he needed to cut costs? Sacre bleu. No wonder they didn't
broadcast that scene - I'm surprised Caroline escaped unscathed.
NZ lamb is acceptable, but I can't believe Grey Gables would be serving it.
I wonder what sort of lamb the Mont Blanc buys.
> The other day, I told Louisa with great authority, though having no idea
> whence the info came, that "Shepherd's Pie" was so called because it was
> made with lamb as it used to be a favourite food for shepherds.
> We both agreed this was obvious. Cottage pie was so called because it
> was made with beef
That's how I've always understood it.
>
> All the best,
> Anne, Gumrat wondering why Owen doesn't put Shepherd's Pie on the menu
> at the caff.
Didn't David say it was the best-selling dish on the Lower Loxley menu?
Something with lamb in it, anyway. Wasn't he going to tackle Owen about
where he gets his lamb? Oh, dear. That's not a spoiler is it? Can't
remember. Sorry.
--
Andrew
Dull website at http://www.lancs.ac.uk/staff/exaajs
Kim Andrews
<a.ste...@lancaster.ac.uk> writes
>Didn't David say it was the best-selling dish on the Lower Loxley menu?
>Something with lamb in it, anyway.
That was lamb hot pot IIRC.
> Wasn't he going to tackle Owen about where he gets his lamb? Oh,
>dear. That's not a spoiler is it?
As long as you kept it refrigerated, it should be okay.
--
Cheers, Kimbo
Best of umra archive at www.totternhoe.demon.co.uk & click on the chicken!
2002 sig brewing
www.foca.co.uk
Anne Coulon
>
> "Anne Coulon" <simpl...@bigfoot.com> wrote in message
> news:3C46AC2B...@bigfoot.com...
>
> > been able to find beef or vegetarian versions of Shepherd's Pie, whilst
> > Cottager'^^^WCottage Pie is always made with beef. Am I completely
> > delusional on the lamb front and/or is my apostrophe in the wrong place
> > again?
>
> According to Nigella, you are quite correct, beef for Cottage pie and lamb
> for Shepherd's pie.
Oh, perhaps I'd better give in and invest in a book by Nigella (can't
remember if I've already regaled Umra with my reasons for my antipathy
towards her - story dating back to when bro' was in the same English Lit
seminar group as she). Which book was it? Ooh, goody an excuse - I
haven't Amazoned for myself since before Christmas:))
Has anyone got a Jennifer Aldridge Cookbook - might it be in that?
All the best,
Anne, Gumrat.
Anne Coulon
>
> Anne Coulon <simpl...@bigfoot.com> <3C46AC2B...@bigfoot.com> :
>
> >I apologise if this subject has been done before on umra. Given current
> >TA references to Hasset Hills Lamb and the lambing at Home Farm, it
> >seems vaguely relevant, for once.
> >The other day, I told Louisa with great authority, though having no idea
> >whence the info came, that "Shepherd's Pie" was so called because it was
> >made with lamb as it used to be a favourite food for shepherds.
>
> than an accurate description of the dish's origins.
Oh, righty ho.
>
> Fisherman's pie is similarly topped with mashed potato only made from
> chopped vegetables in a creamy sauce. If it has fish in it then it's
> Fish pie.
>
> Really you can use whatever leftover meat you have, or start by cooking
> raw mince. Some people would say that Shepherd's pie is the one with
> just meat and onion filling whereas cottage pie makes use of a lot of
> vegetable matter to bulk out a smaller quantity of meat.
Funny you should say that as I'd been about to enquire, that if it
wasn't for the different meats, what *was* the difference between
Shepherd's and Cottage Pies? I use the same recipe (except for the
meat, obviousl!) for both and find a touch of Lea & Perrin's (hint given
to me by a butcher's daughter a long time ago) makes a real difference.
> This is obviously because people who live in cottages can't afford much
> meat, and have vegetables in their gardens.
-:))
> Personally I like to include some chopped aubergine and also a generous
> dollop of mustard. The mash topping should be gratinée ( no cheese ).
Have you tried Our Dell's (umra passim) version, where you add leeks
fried in butter to the creamy mash? Num, num, as we sophisticated
Genevans say:))
Anne Coulon
>
> "Anne Coulon" wrote ...
> > I apologise if this subject has been done before on umra. Given current
> > TA references to Hasset Hills Lamb and the lambing at Home Farm, it
> > seems vaguely relevant, for once.
>
> I find the idea that Jean-Paul is using New Zealand lamb very difficult to
> believe. I had expected him to tell David that he was using French milk-fed
> or pre-salé lamb.
whole herds of "appelation controlée" (so to speak) sheep had to be
killed, it could be that he's concerned that they are not necessarily as
good as they should be?
>I also cannot believe that J-P has become so timid that
> he simply buys the cheapest now. Could you imagine the scene when Caroline
> told him he needed to cut costs? Sacre bleu. No wonder they didn't
> broadcast that scene - I'm surprised Caroline escaped unscathed.
She has been a little quite in recent months, true:))
> NZ lamb is acceptable, but I can't believe Grey Gables would be serving it.
> I wonder what sort of lamb the Mont Blanc buys.
See my comment above. I bet if old Raymond had access to Hasset Hills
lambs, they'd be on the menu:))
> > wondering why Owen doesn't put Shepherd's Pie on the menu
> > at the caff.
>
> Didn't David say it was the best-selling dish on the Lower Loxley menu?
> Something with lamb in it, anyway. Wasn't he going to tackle Owen about
> where he gets his lamb? Oh, dear. That's not a spoiler is it? Can't
> remember. Sorry.
That's what I was referring to - I think David said lamb casserole,
though.
Andrew Stevenson
"Kim Andrews" wrote ...
> Andrew Stevenson writes
> >Didn't David say it was the best-selling dish on the Lower Loxley menu?
> >Something with lamb in it, anyway.
>
> That was lamb hot pot IIRC.
Ah yes, so it was. I think I'd normally pick hot pot instead of shepherd's
pie if both were on the same menu.
Always a slight distrust of mince in commercial eating establishments. Of
course, using leftover scraps, you don't have that issue.
After all this, I quite fancy a shepherd's pie. But I think I'll use pieces
of ummm ... shoulder? rather than lamb mince.
Mmmmm ... yes ...
Charles F Hankel
<a.ste...@lancaster.ac.uk> wrote:
> NZ lamb is acceptable, but I can't believe Grey Gables would be serving it.
Same here, I can't imagine him using a previously frozen product with such
things as local produce, Welsh mountain and the Welsh marshland meat being
fresh and reasonably available to him. Of course, he might just be
fishing for a better price, but I thought that was against the Jean-Paul
morality.
--
Charles F Hankel
-------------------------------------
Hapless FAQer on the Wirral peninsula
umraFAQ is at http://www.umra.org.uk/
Helen Brace
Yes. I have, and no it isn't. Rather surprising that.
helen B
anon...@firedrake.org
Don't do it! Resist! Be true to your principles... Mrs Beeton also says
that a Shepherd's Pie is made with sheep-meat, only she calls it "mutton'
rather than "lamb". So you don't _have_ to support Nigella if you have
historical prejudices against her.
This family has "Swineherd's Pie" for using up the last of a roast of pork,
too. There is no recipe book I've ever seen that mentions the idea, but I
can't see why it shouldn't be called that.
Is Desperate Dan's Aunt Aggie's "Cow Pie" the American beef equivalent, or
is that just a steak pie in disguise and with added horns?
Weevil
AttLSM, UBBBA, UNCEMPT BAG, HAHA
The Cain and Abel tragedy, following as it does upon the Fall of Adam,
appears to indicate that vegetation is a fundamental threat to mankind.
Barbara W
and lamb
> for Shepherd's pie. She makes the point that Shepherd's pie should be
made
> from already cooked leftovers. She admits that since most of us have
> stopped cooking large roasts it is now more common to cook them
starting
Mum used to put the roast leftovers through a large mincer which
clamped on the side of the kitchen table.
Now I remember that taste of reheated minced lamb - stuck to the roof of
my mouth, bleugh!
Barbara
Romrat
Anne Coulon
> >Oh, perhaps I'd better give in and invest in a book by Nigella (can't
> >remember if I've already regaled Umra with my reasons for my antipathy
> >towards her - story dating back to when bro' was in the same English Lit
> >seminar group as she). Which book was it? Ooh, goody an excuse - I
> >haven't Amazoned for myself since before Christmas:))
>
> Don't do it! Resist! Be true to your principles... Mrs Beeton also says
> that a Shepherd's Pie is made with sheep-meat, only she calls it "mutton'
> rather than "lamb". So you don't _have_ to support Nigella if you have
> historical prejudices against her.
Ah, thank-you for that, I like the idea of being in such good company as
the revered Mrs Beeton.
S'weird, bro and his friends are the only peeps who I've heard having
anything disobliging to say about Nigella. Since one of them I think
shared a house with her for a year, though, I do wonder.. Knowing bro'
and friends, on t'other hand, some of the disparagement would be based
on student prejudice against her father's politics. Thing is, I've
perused "How to Eat" and seen one of her telly progs and know fine well
if she weren't called Nigella Lawson, I'd have bought the book a long
time ago... without considering her the twenty-first century equivalent
to la Grande Dame Beeton, oeuf curse.
> This family has "Swineherd's Pie" for using up the last of a roast of pork,
> too. There is no recipe book I've ever seen that mentions the idea, but I
> can't see why it shouldn't be called that.
I like the sound of that - but, but, but - you *have* left over roast
pork in your house? When can I come to Sunday lunch?
> Is Desperate Dan's Aunt Aggie's "Cow Pie" the American beef equivalent, or
> is that just a steak pie in disguise and with added horns?
Can't help, never read DD or heard of "Cow-Pie".
Helen Brace
"Barbara W" <Barbara...@yahoo.com> wrote in message
news:a274iq$bkj$1...@news7.svr.pol.co.uk...
dried up bits of leftover meat and make rissoles out of them. Then fry
them. Be still by hardening arteries ;-)
Helen B
Kirsten Procter
<anon...@firedrake.org> wrote:
>This family has "Swineherd's Pie" for using up the last of a roast of pork,
>too. There is no recipe book I've ever seen that mentions the idea, but I
>can't see why it shouldn't be called that.
We have that too, so it must be right.
>Is Desperate Dan's Aunt Aggie's "Cow Pie" the American beef equivalent, or
>is that just a steak pie in disguise and with added horns?
I think that;s steak pie in disguise... certainly, I remember it having
pastry rather than mashed potato.
--
Kirsten Procter ghoti
UHB UNCEMPT UBBBA
Anne Coulon
>
> Anne Coulon <simpl...@bigfoot.com> <3C46C8A4...@bigfoot.com> :
>
> >Have you tried Our Dell's (umra passim) version, where you add leeks
> >fried in butter to the creamy mash?
>
> I'm afraid it sounds to me like an extra stage added to the whole
> process, an extra pan to wash up, not to mention the colander for
> draining the small amount of leek, even more animal fat content.... Is
> this the kind of thing Your Dell is famous for?
I dunno, but it's *my* kind of recipe:)) (No need for a colander, by the
way, you just fry the leeks in the butter in the pan.) Old French School
of Cuisine, butter, cream and wine, none of your Nouvelle muck for
me:)))
> > Num, num, as we sophisticated
> >Genevans say:))
>
> I'll try that - "Num, num." Yes, it's fun isn't it.
Sounds frighteningly TeleTubby the way *you* say it:)))
All the best,
Anne, recidivist Gumrat.
Barbara W
"Helen Brace" wrote
> Was it a 'Spong'? My Mother had one of those. She used to mince up
the
> dried up bits of leftover meat and make rissoles out of them. Then
fry
> them. Be still by hardening arteries ;-)
>
> Helen B
Yes! Rissoles - oh no!
Spong was probably bought at an Ideal Home exhibition in the 1950`s
(if they were held then!). It is probably still there, lurking in a
cupboard, jsut waiting for the next large roast....
Barbara
Romrat
Kate Lambert
Brace <helen...@ntlworld.com> writes
>
>According to Nigella, you are quite correct, beef for Cottage pie and lamb
>for Shepherd's pie. She makes the point that Shepherd's pie should be made
>from already cooked leftovers. She admits that since most of us have
>stopped cooking large roasts it is now more common to cook them starting
>with raw meat. In 'How to eat' she even says that her kids love a pie made
>from leftover duck.....lucky kids!
>
get back from the supermarket.
--
Kate Lambert
only got as far as pureed carrot so far and off to the clinic to see if we've growed.
Bob Spowart
Helen Brace wrote in message
<0ty18.32760$Hg7.3...@news11-gui.server.ntli.net>...
>
<SNIP>
>
>According to Nigella, you are quite correct, beef for Cottage pie and lamb
>for Shepherd's pie.
Wrong!! Mutton not lamb!
No self respecting shepherd will use bland lamb when given the alternative
of the tastier mutton!
Chris McMillan
<simpl...@bigfoot.com> writes
>Helen Brace wrote:
>>
>> "Anne Coulon" <simpl...@bigfoot.com> wrote in message
>> news:3C46AC2B...@bigfoot.com...
>>
>
books for some time). There's a Caroline Bone one - which I've got, and
it certainly isn't in there!
Sincerely, Chris
--
Chris McMillan
Mike McMillan
anon...@firedrake.org writes
>In message <3C46C895...@bigfoot.com> Anne Coulon wrote:
>
>Don't do it! Resist! Be true to your principles... Mrs Beeton also says
>that a Shepherd's Pie is made with sheep-meat, only she calls it "mutton'
>rather than "lamb". So you don't _have_ to support Nigella if you have
>historical prejudices against her.
>
>This family has "Swineherd's Pie" for using up the last of a roast of pork,
>too. There is no recipe book I've ever seen that mentions the idea, but I
>can't see why it shouldn't be called that.
>
Sustenance Unit'. (Oh! Have I mentioned that B4?)
Toodle Pip,
Mike
--
Mike McMillan, Mike Sounds
Digital Recording, Editing & CD Production.
Tel: 0118 9265450 Fax: 0118 9668167.
http://www.mikesounds.demon.co.uk
Chris McMillan
<a.ste...@lancaster.ac.uk> writes
>
>Didn't David say it was the best-selling dish
>
I forsee another spit between Lizzie and Deavud.
Chris McMillan
Helen Brace <helen...@ntlworld.com> writes
>
>"Barbara W" <Barbara...@yahoo.com> wrote in message
>news:a274iq$bkj$1...@news7.svr.pol.co.uk...
>> > According to Nigella, you are quite correct, beef for Cottage pie
>> and lamb
>> > for Shepherd's pie. She makes the point that Shepherd's pie should be
>> made
>> > from already cooked leftovers. She admits that since most of us have
>> > stopped cooking large roasts it is now more common to cook them
>> starting
>> > with raw meat > Helen B
>>
>>
>> Mum used to put the roast leftovers through a large mincer which
>> clamped on the side of the kitchen table.
>> Now I remember that taste of reheated minced lamb - stuck to the roof of
>> my mouth, bleugh!
>>
>Was it a 'Spong'? My Mother had one of those.
We have a plastic 'spong' I think somewhere on the top shelf of a
cupboard. The blessed Kenwood would be much easier to mince with : if I
*did* mince meat. I do remember those metal mincer things, and I
suspect my step-mum still has the one that my own mum had. She seems to
have hung on to anything that worked over the years. (Give it me for 2
mins and it won't work: I'm death to gadgets).
--
Chris McMillan
Penny
scrawled in the dust...
>
>"Helen Brace" wrote
>
> > Was it a 'Spong'? My Mother had one of those. She used to mince up
>the
>> dried up bits of leftover meat and make rissoles out of them. Then
>fry
>> them. Be still by hardening arteries ;-)
>>
>> Helen B
>
>Yes! Rissoles - oh no!
I lurve rissoles, always did and Deliah even has a recipe for them which
includes nutmeg - definitely a good addition :)
--
Penny Peter Hesketh memorial sig.
Thirty reasons why we men have good reason to be proud of ourselves: number 25
We don't have to shave below the neck.
umra Nicknames & Abbreviations http://www.bigwig.net/umra/nicks.html
Penny
scrawled in the dust...
>anon...@firedrake.org wrote:
>> Don't do it! Resist! Be true to your principles... Mrs Beeton also says
>> that a Shepherd's Pie is made with sheep-meat, only she calls it "mutton'
>> rather than "lamb". So you don't _have_ to support Nigella if you have
>> historical prejudices against her.
>
>Ah, thank-you for that, I like the idea of being in such good company as
>the revered Mrs Beeton.
But, but, Mrs Beeton couldn't cook - she just archived her cooks recipes
(and died at the age of 29 IIRC).
Penny
<ch...@mikesounds.demon.co.uk> scrawled in the dust...
>We have a plastic 'spong' I think somewhere on the top shelf of a
>cupboard. The blessed Kenwood would be much easier to mince with : if I
>*did* mince meat.
I bought a mincer attachment for the Kenwood cos my Spong didn't cope well
with fresh meat and I was into making paté at the time. One problem with it
- no reverse, so one had to dismantle the thing to unclog it from time to
time.
Robin Fairbairns
>But, but, Mrs Beeton couldn't cook - she just archived her cooks recipes
>(and died at the age of 29 IIRC).
one of them had gawn orf in the archive, but she ate it all the same?
--
Robin Fairbairns, Cambridge -- rf10 at cam dot ac dot uk
anon...@firedrake.org
>anon...@firedrake.org wrote:
>> This family has "Swineherd's Pie" for using up the last of a roast of pork,
>> too. There is no recipe book I've ever seen that mentions the idea, but I
>> can't see why it shouldn't be called that.
>I like the sound of that - but, but, but - you *have* left over roast
>pork in your house? When can I come to Sunday lunch?
Not Sunday lunch, that's my day off. Saturday supper is when roast pork is
most likely to happen, and then there's cold meat left over for Sunday and
I don't have to cook. Unless it was the leftover roast pork you wanted, in
which case Sunday lunch is right.
Any time you can face Bristol (a filthy place, as manyrats have now pointed
out) you're surely welcome. You can always go to Bath afterwards. :-)
anon...@firedrake.org
>In article <20020117165759....@firedrake.org>,
> <anon...@firedrake.org> wrote:
>>This family has "Swineherd's Pie" for using up the last of a roast of pork,
>>too. There is no recipe book I've ever seen that mentions the idea, but I
>>can't see why it shouldn't be called that.
> We have that too, so it must be right.
I never knew I had a long-lost sister. Seperated at birth? Or ... hang on
... threadweave ... Have you any Scots blood? If so, you must be a
cousin!
>>Is Desperate Dan's Aunt Aggie's "Cow Pie" the American beef equivalent, or
>>is that just a steak pie in disguise and with added horns?
> I think that;s steak pie in disguise... certainly, I remember it having
>pastry rather than mashed potato.
Oh good. That does seem to fit what I thought I remembered, but I haven't
seen a copy of Dandy for, um, yes, wide weather we're having isn't it, for
the time of year?
anon...@firedrake.org
>On Thu, 17 Jan 2002 19:34:47 +0100, Anne Coulon <simpl...@bigfoot.com>
>scrawled in the dust...
>>anon...@firedrake.org wrote:
>>> Don't do it! Resist! Be true to your principles... Mrs Beeton also says
>>> that a Shepherd's Pie is made with sheep-meat, only she calls it "mutton'
>>> rather than "lamb". So you don't _have_ to support Nigella if you have
>>> historical prejudices against her.
>>Ah, thank-you for that, I like the idea of being in such good company as
>>the revered Mrs Beeton.
>But, but, Mrs Beeton couldn't cook - she just archived her cooks recipes
>(and died at the age of 29 IIRC).
True but er elephant; we weren't worrying about whether it would be
_edible_, only what it was meant to contain. So that's ok all the same.
For some reason Nigella makes me think of food poisoning, which is probably
very very unfair but it seems to go with Listeria, which in my mental image
of it is a pretty little plant with purple flowers.
I've got listeria bacteria hysteria wisteria growing up the kitchen wall[1].
(Some poor newsreader did actually have to say "The listeria bacteria
hysteria" live on air once. I think it was very cruel of whoever wrote
that script.)
[1] and other people think they have problems!
Dusicyon griseus (see-a-fox in Patagonia and it's probably me!)
> No self respecting shepherd will use bland lamb when given the alternative
> of the tastier mutton!
>
A very good, nay _excellent_ reason for living in Patagonia, where mutton
really is mutton and lamb really is lamb and the tasteless stuff ("borrego"
- yearling or so) is exported as lamb!
BTW mutton fat's the best for making the suet dumplings for the mutton
casserole, and it doesn't have to be "real" suet, just any fat trimmed off
the carcass (and all the scruffy bits that would be thrown out for the
dogs). You just boil it all up in water and let it cool, lift off the fat
and keep it in the freezer, then when you need "suet" you can grate it with
no "melting" problems, in fact you can just carve it with a knife (like
making curls of chocolate). The water is then used to make the polenta to
eke out the dogs' rations, adding the bits of boiled up scraps duly chopped.
--
Dusicyon griseus
(Patagonian grey fox)
SBrown6524
>from leftover duck.....lucky kids!
>
come round here then you can have the
****ing left over cockerel that is making life a tad difficult right now .
Polytunnel arrived yesturday now I just need a team of men to errect it , mines
too busy with the chickens these days.
Sandy
badriya
Did you tell us what the tunnel is for? I can't remember.
Vicky
--
Since when is "public safety" the root password to the Constitution?
C. D. Tavares
BrritSki
>
> On 18 Jan 2002 07:55:54 GMT, sbrow...@aol.com (SBrown6524) wrote:
>
> >>she even says that her kids love a pie made
> >>from leftover duck.....lucky kids!
> >>
> >
> >come round here then you can have the
> >****ing left over cockerel that is making life a tad difficult right now .
> >
> >Polytunnel arrived yesturday now I just need a team of men to errect it , mines
> >too busy with the chickens these days.
> >
> >Sandy
>
> Did you tell us what the tunnel is for? I can't remember.
>
Parrots.
Kim Andrews
writes
>> Did you tell us what the tunnel is for? I can't remember.
>>
>
>Parrots.
<groan!>
--
Cheers, Kimbo
Best of umra archive at www.totternhoe.demon.co.uk & click on the chicken!
2002 sig brewing
www.foca.co.uk
mi...@ellwoods.org.uk
: She has been a little quite in recent months, true:))
On two wheels, getting into training perhaps?
mi...@ellwoods.org.uk
: I find the idea that Jean-Paul is using New Zealand lamb very difficult to
: believe. I had expected him to tell David that he was using French milk-fed
: or pre-salé lamb. I also cannot believe that J-P has become so timid that
: he simply buys the cheapest now. Could you imagine the scene when Caroline
: told him he needed to cut costs? Sacre bleu. No wonder they didn't
: broadcast that scene - I'm surprised Caroline escaped unscathed.
:
: NZ lamb is acceptable, but I can't believe Grey Gables would be serving it.
: I wonder what sort of lamb the Mont Blanc buys.
Yes, it all sounded rather contrivé to me. As if DavenDebbie would not
have taken steps to find out what J P was using when it all started,
and it would have been in character for him to have been using French
lamb, presumably not cheap, with which Hasset HIlls could more readily
compete.
:> All the best,
:> Anne, Gumrat wondering why Owen doesn't put Shepherd's Pie on the menu
:> at the caff.
:
: Didn't David say it was the best-selling dish on the Lower Loxley menu?
: Something with lamb in it, anyway. Wasn't he going to tackle Owen about
: where he gets his lamb? Oh, dear. That's not a spoiler is it? Can't
: remember. Sorry.
Oh dear, who is Owen? I'm really having trouble keeping up with
these suddenly-appearing non-speaking parts. They should be scene and
not herd.
--
mi...@ellwoods.org.uk
Kirsten Procter
Kate Lambert <k...@semaphore.demon.co.uk> wrote:
<Nigella Lawson>
>She also recommends smoked salmon as a handy snack for toddlers when you
>get back from the supermarket.
If I thought it would work, I'd buy some... no, 'nogurt' is what you eat
when you've been shopping. Or practically anything, if you can eat it
standing outside (he ate a whole pie yesterday!)
(Can you tell that Benedict's going through a not eating much
phase? He'll eat Po-wie (porridge), cereal,( both in a bowl, wi a poon)
nogurt, oridge and (dried) fruit sometimes, dit-dits (biscuits), doclate
(choclate), doast, bred (but not with anything else on) and occasional
other things (such as puff pastry or the odd potato, depnding on
mood. Also other fruit and veg, and, rarely, poached egg sandwich), which,
now I've written it down, doesn't seem so bad, but there's no *protien*,
except in the occasional poached egg sarnie.)
Kirsten
Andrew Stevenson
"Anne Coulon" wrote ...
>
> Can't help, never heard of "Cow-Pie".
Cow-heel pie, anyone?
--
Andrew
Dull website at http://www.lancs.ac.uk/staff/exaajs
Neil Hopkins
<kpro...@chiark.greenend.org.uk> wrote:
As long as he still drinks plenty of milk (even if it is disguised
with cereal), he should be ok. Getting anxious about children's eating
habits usually makes things worse.
--
neil h.
Buffy: What are you doing? Five words or less.
Spike: Out. For. A. Walk. ......... Bitch.
badriya
<kpro...@chiark.greenend.org.uk> wrote:
> I thought it would work, I'd buy some... no, 'nogurt' is what you eat
>when you've been shopping. Or practically anything, if you can eat it
>standing outside (he ate a whole pie yesterday!)
Food eaten on the way home tastes nicer. I used to pull bits of the
loaf of bread when it was on my pram.
>
> (Can you tell that Benedict's going through a not eating much
>phase? He'll eat Po-wie (porridge), cereal,( both in a bowl, wi a poon)
>nogurt, oridge and (dried) fruit sometimes, dit-dits (biscuits), doclate
>(choclate), doast, bred (but not with anything else on) and occasional
>other things (such as puff pastry or the odd potato, depnding on
>mood. Also other fruit and veg, and, rarely, poached egg sandwich), which,
>now I've written it down, doesn't seem so bad, but there's no *protien*,
>except in the occasional poached egg sarnie.)
#1 child was a picky eater. From the age of 3 to 4 she ate every day
only a soft-boiled egg, bread and butter, milk and banana. Also
chocolate. Any amount she was given of chocolate. She refused
anything else. She became a vegetarian at the age of 12 but hated
vegetables or peas, beans and lentils.
She is now 28, a reasonably healthy 5'8 and still veggie and eats
lentils etc too.
Baked beans on toast has lots of protein. Finger foods like chicken
legs..oh, are you vegetarian?...sticks of cheese?..Oh mine liked baby
bel cheese. The little ones in red rind.
Tony Walton
> In message <a26duk$qrc$1...@alliance.lancs.ac.uk>, Andrew Stevenson
> <a.ste...@lancaster.ac.uk> writes
> >
> >"Anne Coulon" wrote ...
> >Didn't David say it was the best-selling dish
> >
> Hot pot. (Posh name for stew probably)
>
> I forsee another spit between Lizzie and Deavud.
Is that a cross between a split and a spat, or are you just saying
Lizzie is gobby?
I have a whisk and know how to use it, but did Lizzie not sound like
Lizzie at all last night (17 Jan)?
And finally, couldn't she have asked Deeavud for a price list for his
lamb, then regretfully told him that she simply couldn't afford it
rather than simply saying "nope". Rather sloppy and obvious SW-ing,
IMO.
Anne Coulon
The only mutton I've met in the past thirty years was dressed as lamb.
(Somebody had to say it).
All the best,
Anne, Gumrat who's just made a nearly tasteless Shepherd's Pie with lamb
- but the kids love it;((
Robin Parkinson
> Chris McMillan <ch...@mikesounds.demon.co.uk> wrote in message
> news:<uNptPnJk...@mikesounds.demon.co.uk>...
>> In message <a26duk$qrc$1...@alliance.lancs.ac.uk>, Andrew Stevenson
>> <a.ste...@lancaster.ac.uk> writes
>> >
>> >"Anne Coulon" wrote ...
>> >Didn't David say it was the best-selling dish
>> >
>> Hot pot. (Posh name for stew probably)
>>
>> I forsee another spit between Lizzie and Deavud.
>
> Is that a cross between a split and a spat,
Depends on whether it leads to a splat.
- Robin.
--
Trout: slightly fishy, but never coarse. http://www.troutmag.org
badriya
My Shepheard's pies were never a success. Tasteless, even with onion
in. Even the potatoe became tasteless.
Charles F Hankel
wrote:
> Penny <pen...@onet.co.uk> wrote:
> >But, but, Mrs Beeton couldn't cook - she just archived her cooks recipes
> >(and died at the age of 29 IIRC).
>
> one of them had gawn orf in the archive, but she ate it all the same?
Quite; that's why libraries forbid eating.
--
Charles F Hankel
-------------------------------------
Hapless FAQer on the Wirral peninsula
umraFAQ is at http://www.umra.org.uk/
Charles F Hankel
wrote:
> Did you tell us what the tunnel is for? I can't remember.
Ssh! I thought you were on the escape committee, and would know better...
Niles
|
|She is now 28, a reasonably healthy 5'8 and still veggie and eats
|lentils etc too.
What are intersting things to do with lentils?
niles, always up for expanding his diet
--
Bunnies aren't cute like everybody supposes | Niles
They got these hoppy legs and twitchy little noses | Nottingham
And what's with all the carrots, | ICQ 12724766
Why do they need such good eyesight anyway? | www.niles.org.uk
Niles
|She makes the point that Shepherd's pie should be made
|from already cooked leftovers.
Not, presumably, minced?
So should one have shepherd's pie with large chunks of meat in gravy?
The Purple Potter
>badriya <bad...@blueyonder.co.uk> wrote:
>
>|
>|She is now 28, a reasonably healthy 5'8 and still veggie and eats
>|lentils etc too.
>
>What are intersting things to do with lentils?
>
rissoles
lasagne
but best of all, chicken dhansak
--
Jane
The potter in the purple socks:- http://www.clothandclay.co.uk
http://www.clothandclay.co.uk/umra/cookbook/contents.htm
badriya
wrote:
>"Helen Brace" <helen...@ntlworld.com> wrote:
>
>|She makes the point that Shepherd's pie should be made
>|from already cooked leftovers.
>
>Not, presumably, minced?
>
>So should one have shepherd's pie with large chunks of meat in gravy?
I thought you minced the leftovers.
badriya
wrote:
>badriya <bad...@blueyonder.co.uk> wrote:
>
>|
>|She is now 28, a reasonably healthy 5'8 and still veggie and eats
>|lentils etc too.
>
>What are intersting things to do with lentils?
>
>niles, always up for expanding his diet
Dal. Mixed with onions and spices on rice. I don't know, she has
never ever cooked for me. I am not sure she cooks anyway. I think
the new bf cooks and the old one did too and the old one stayed as
flatmate and best friend till the new one took over cooking.
No that is NOT like mother like daughter. I always cooked but just
went off it for a while.
Helen Brace
"Niles" <alex....@zetnet.co.uk> wrote in message
news:okfh4uss8reilcpfd...@4ax.com...
> "Helen Brace" <helen...@ntlworld.com> wrote:
>
> |She makes the point that Shepherd's pie should be made
> |from already cooked leftovers.
>
> Not, presumably, minced?
>
> So should one have shepherd's pie with large chunks of meat in gravy?
>
> --
Helen B
Mike Ruddock
<simpl...@bigfoot.com> wrote:
>Bob Spowart wrote:
>>
>> Helen Brace wrote in message
>> <0ty18.32760$Hg7.3...@news11-gui.server.ntli.net>...
>> >
>> <SNIP>
>> >
>> >According to Nigella, you are quite correct, beef for Cottage pie and lamb
>> >for Shepherd's pie.
>>
>> Wrong!! Mutton not lamb!
>> No self respecting shepherd will use bland lamb when given the alternative
>> of the tastier mutton!
>
>The only mutton I've met in the past thirty years was dressed as lamb.
>(Somebody had to say it).
Absolutely right, though I doubt the saying quite refers to
the situation in the UK.
>
>All the best,
>Anne, Gumrat who's just made a nearly tasteless Shepherd's Pie with lamb
>- but the kids love it;((
Since you live on the Continong you may well be able to buy
mutton. My F-in-L said once told me that, fancying a home-made curry
he went into a butcher's shop and asked for a pound or so of mutton
and was told that they didn't sell mutton, only lamb. He died in 1966
and since then I have noted that he was absolutely right: mutton does
not exist in this country (1) Quite what happens to all the ewes we
see munching grass while their lambs caper (2) around them after they
have reached the end of their useful lives I don't know.
1. I haven't, I admit. tried a Halal butcher: the Asian community have
a cuisine which needs stronger tasting meat than ours, so they may
well still sell mutton.
2. Oops unintended little punnish reference there!
Mike Ruddock
anon...@firedrake.org
>On Fri, 18 Jan 2002 19:56:41 +0100, Anne Coulon
><simpl...@bigfoot.com> wrote:
>>The only mutton I've met in the past thirty years was dressed as lamb.
>>(Somebody had to say it).
> Absolutely right, though I doubt the saying quite refers to
>the situation in the UK.
> Since you live on the Continong you may well be able to buy
>mutton. My F-in-L said once told me that, fancying a home-made curry
>he went into a butcher's shop and asked for a pound or so of mutton
>and was told that they didn't sell mutton, only lamb. He died in 1966
>and since then I have noted that he was absolutely right: mutton does
>not exist in this country (1) Quite what happens to all the ewes we
>see munching grass while their lambs caper (2) around them after they
>have reached the end of their useful lives I don't know.
Not allowed to be sold as food for humans on account of scrapie or
something, probably, after a certain age. (Wild speculation, that.)
>1. I haven't, I admit. tried a Halal butcher: the Asian community have
>a cuisine which needs stronger tasting meat than ours, so they may
>well still sell mutton.
They are quite often selling something labelled "mutton". When asked
point-blank "Is that goat?" they hum and haw a bit and finally say "Yes".
In my experience. And it makes very good stew, and curry, and pie.... Oh,
and goatburgers.
Hmmmmmmmm. Goatherd's pie. Well, why not?
Chris McMillan
<Purple...@clothandclay.co.uk> writes
>Wandering in from the pottery I heard Niles say:
>>badriya <bad...@blueyonder.co.uk> wrote:
>>
>>|
>>|She is now 28, a reasonably healthy 5'8 and still veggie and eats
>>|lentils etc too.
>>
>>What are intersting things to do with lentils?
>>
>
There's a recipe for veggie lasagne on Jane's cook book page, Niles -
thanks to Mike the Pedant's wofe Virginia, which I can poisonally vouch
for.
Sincerely, Chris
--
Chris McMillan
Chris McMillan
<bad...@blueyonder.co.uk> writes
>On Fri, 18 Jan 2002 19:56:41 +0100, Anne Coulon
><simpl...@bigfoot.com> wrote:
>
>>Bob Spowart wrote:
>>>
>>> Helen Brace wrote in message
>>> <0ty18.32760$Hg7.3...@news11-gui.server.ntli.net>...
>>> >
>>> <SNIP>
>>> >
>>> >According to Nigella, you are quite correct, beef for Cottage pie and lamb
>>> >for Shepherd's pie.
>>>
>>> Wrong!! Mutton not lamb!
>>> No self respecting shepherd will use bland lamb when given the alternative
>>> of the tastier mutton!
>>
>>The only mutton I've met in the past thirty years was dressed as lamb.
>>(Somebody had to say it).
>>
>>All the best,
>>Anne, Gumrat who's just made a nearly tasteless Shepherd's Pie with lamb
>>- but the kids love it;((
>
>
>My Shepheard's pies were never a success. Tasteless, even with onion
>in. Even the potatoe became tasteless.
>
(And he cooked a truly scrumptious 'chinese' all in one soup meal
today).
Chris McMillan
<t.wa...@onmail.co.uk> writes
>Chris McMillan <ch...@mikesounds.demon.co.uk> wrote in message
>news:<uNptPnJk...@mikesounds.demon.co.uk>...
>> In message <a26duk$qrc$1...@alliance.lancs.ac.uk>, Andrew Stevenson
>> <a.ste...@lancaster.ac.uk> writes
>> >
>> >"Anne Coulon" wrote ...
>> >Didn't David say it was the best-selling dish
>> >
>> Hot pot. (Posh name for stew probably)
>>
>> I forsee another spit between Lizzie and Deavud.
>
>Is that a cross between a split and a spat, or are you just saying
>Lizzie is gobby?
>
bust up depending on how Deavud feels, but from his comments to Ruth
about the 'inheritance' situation I feel we have not heard the end of
it.
>
>I have a whisk and know how to use it, but did Lizzie not sound like
>Lizzie at all last night (17 Jan)?
>
>
>And finally, couldn't she have asked Deeavud for a price list
>
Chris McMillan
Chef : once at The Bull (?), headhunted for Lower Loxley. Yes, I could
go and get the Books out.
Helen Brace
<anon...@firedrake.org> wrote in message
news:20020119180826....@firedrake.org...
Do you have to eat it high on a hill??
Helen B
Niles
|<anon...@firedrake.org> wrote in message
|news:20020119180826....@firedrake.org...
|>
|> Hmmmmmmmm. Goatherd's pie. Well, why not?
|
|Do you have to eat it high on a hill??
|
... by yourself?
anon...@firedrake.org
asked:
><anon...@firedrake.org> wrote in message
>news:20020119180826....@firedrake.org...
>> Hmmmmmmmm. Goatherd's pie. Well, why not?
>Do you have to eat it high on a hill??
Only the single portion size.
If I were a McToodles I would now put "Yodel Pip", but since I'm not I
probably shouldn't.
Al Menzies
across the keyboard to create this message:
>badriya <bad...@blueyonder.co.uk> wrote:
>
>|
>|She is now 28, a reasonably healthy 5'8 and still veggie and eats
>|lentils etc too.
>
>What are intersting things to do with lentils?
You can substitute lentils in recipes that require mince - bolognese
is particularly good made with brown lentils.
--
al
LSM
Licensed to flame
Chris McMillan
<alex....@zetnet.co.uk> writes
>"Helen Brace" <helen...@ntlworld.com> wrote:
>
>|<anon...@firedrake.org> wrote in message
>|news:20020119180826....@firedrake.org...
>|>
>|> Hmmmmmmmm. Goatherd's pie. Well, why not?
>|
>|Do you have to eat it high on a hill??
>|
>
>... by yourself?
>
Chris McMillan
anon...@firedrake.org writes
>In message <lal28.45127$Hg7.5...@news11-gui.server.ntli.net> Helen Brace
>asked:
>
>><anon...@firedrake.org> wrote in message
>>news:20020119180826....@firedrake.org...
>>> Hmmmmmmmm. Goatherd's pie. Well, why not?
>>Do you have to eat it high on a hill??
>
>Only the single portion size.
>
>If I were a McToodles I would now put "Yodel Pip", but since I'm not I
>probably shouldn't.
>
Yodel Pip,
Chris
--
Chris McMillan
Mike McMillan
<a...@betterwords.co.uk> writes
One sure-fire method is to use a good tasty stock to cook the lentils in
as part of the recipe (receipt?)
Toodle Slurp,
Mike
--
Mike McMillan, Mike Sounds
Digital Recording, Editing & CD Production.
Tel: 0118 9265450 Fax: 0118 9668167.
http://www.mikesounds.demon.co.uk
Robin Fairbairns
>(Some poor newsreader did actually have to say "The listeria bacteria
>hysteria" live on air once. I think it was very cruel of whoever wrote
>that script.)
that's why they have news "bulletins" every other minute on radio
umpty. it's not (despite all the ridiculous advertisements) because
there's ever anything new to report, but so as to give the reader just
enough time between on-air slots to phone up the editor and shout
"bastard" and then for the editor to re-write as "undue excitement
about listeria-family microbes".
--
Robin Fairbairns, Cambridge -- rf10 at cam dot ac dot uk
Siderius Nuncius
Niles wrote in message ...
>"Helen Brace" <helen...@ntlworld.com> wrote:
>
>|<anon...@firedrake.org> wrote in message
>|news:20020119180826....@firedrake.org...
>|>
>|> Hmmmmmmmm. Goatherd's pie. Well, why not?
>|
>|Do you have to eat it high on a hill??
>|
>
>... by yourself?
I have always been puzzled by that line about "Yoda, little odour, little
laity". It sounds rather unsavoury, but I've never quite got to the bottom
of it.
--
Sid
Shepherds Bush, West London
Robin Fairbairns
>mutton does
>not exist in this country (1) Quite what happens to all the ewes we
>see munching grass while their lambs caper (2) around them after they
>have reached the end of their useful lives I don't know.
until recently they used to be ground up and fed to cows, to give them
that delightful scrapie experience. now _they_ seem to have decided
that since they can't be fed to (vegetarian) cows, they plainly
mustn't be fed to (omnivorous[*]) humans. since there seems now to be
some worry that scrapie (which aiui exists all over europe) _can_ in
fact cross the species barrier to humans[**], i assume there's little
chance of acquiring sheep meet anywhere in these islands, but...
>1. I haven't, I admit. tried a Halal butcher: the Asian community have
>a cuisine which needs stronger tasting meat than ours, so they may
>well still sell mutton.
worth a try: let us know how you get on. (it's not top of my
priorities, since lff is vegetarian, but i do make the occasional stew
for the lad.)
[*] one presumes humans who eat meat are at least to some extent
omnivorous.
[**] i stridently asserted that this didn't happen, about a year ago,
in umra.
Robin Fairbairns
>>she even says that her kids love a pie made
>>from leftover duck.....lucky kids!
>
>come round here then you can have the
>****ing left over cockerel that is making life a tad difficult right now .
we had one of those. fattened him up in a cage (on the advice of a
neighbour) and killed and cooked him: he was _still_ scrawny, tough,
and not a very nice taste.
Robin Fairbairns
>Chris McMillan <ch...@mikesounds.demon.co.uk> wrote...
>> I forsee another spit between Lizzie and Deavud.
>
>Is that a cross between a split and a spat, or are you just saying
>Lizzie is gobby?
nah: the thing's between them, and it's a competition to see which can
get the other turning over the fire first.
Linda Fox
> (And he cooked a truly scrumptious 'chinese' all in one soup meal
> today).
>
Didn't the prawn crackers get soggy?
--
Linda ff
Linda Fox
>
> In message <8dsj4uck5jrb2qjfb...@4ax.com>, Al Menzies
> <a...@betterwords.co.uk> writes
> >
> >is particularly good made with brown lentils.
>
> One sure-fire method is to use a good tasty stock to cook the lentils in
> as part of the recipe (receipt?)
>
stock. It started with saving the water that vegetables are cooked in,
then I realised that we were throwing away bagfuls of useful stuff that
we didn't cook; we have separate green wheelie bins in Cambridge for
organic produce, and we would systematically put the skins and ends of
onions, and garlic, and all sorts of other ends, skins,, cores, roots,
into a bag to go into the bin. So now we still do that with fruit and
_really_ manky bits of veg, but the rest of the veg "wastings" goes into
a great big cauldron and every couple of days it's boiled up with a bit
of water - occasionally even with some of the last lot of stock - and of
course an incantation of bubble bubble toilet trouble (hi Sid) and it
makes fantastic dark thick veggie stock. Never the same twice because
the ingredients are never exactly the same. You probably need to add
salt, though the ends of garlic and herbs do a lot for the flavour. And
of course we cook veg and pasta and rice in it and there are _still_
about 5 bottles in the fridge.
--
Linda ff
Robin Fairbairns
>mi...@ellwoods.org.uk writes
>>Oh dear, who is Owen?
>
>Chef : once at The Bull (?), headhunted for Lower Loxley. Yes, I could
>go and get the Books out.
no: headhunted by the fat and kiddle, thus confirming misery-guts
sid's view that gays lead to distress. i think he went to lower
loxley when the f&k was folding, which leads to still more confusion
about how he came to be in a position to insist that the horrorbin
girl come too.
badriya
<mis...@argonet.co.uk> wrote:
>Keep offering,
>but not urging, a variety of things - and let him see you enjoying things
>you'ld like him to eat, so that they appear 'grown-up' and so desirable!
Maybe don't offer them? Toddlers are contrary becaus they've just
discovered they can be. You might even suggest he won't like this
because it's mummy's.
badriya
<mis...@argonet.co.uk> wrote:
>Keep offering,
>but not urging, a variety of things - and let him see you enjoying things
>you'ld like him to eat, so that they appear 'grown-up' and so desirable!
And no I never thought of it when mine were that age, I just worried
that they weren't eating enough :). It's much easier to be sensible
about someone else's toddler.
Linda Fox
>
> we had one of those. fattened him up in a cage (on the advice of a
> neighbour) and killed and cooked him
<looks nervously over shoulder and tries to estimate distance to nearest
exit> YAthewitchinhanselandgretelAICM5marshmallows
Honestly, everyone, I had _no_ idea he did these things. He-e-e-elp!!!
--
Linda ff, Cambridge
Martin Clark
something about...
In my experience they come in batches.
--
Martin up in t' Pennines
Few parents nowadays pay any regard to what their children say to them.
The old-fashioned respect for the young is fast dying out. - Oscar Wilde
anon...@firedrake.org
>Mike Ruddock <mi...@ruddock50.fsnet.co.uk> wrote:
>>mutton does
>>not exist in this country (1) Quite what happens to all the ewes we
>>see munching grass while their lambs caper (2) around them after they
>>have reached the end of their useful lives I don't know.
>
>until recently they used to be ground up and fed to cows, to give them
>that delightful scrapie experience.
But that was a recent bit of vile money-grubbing behaviour, surely? Not
traditional animal-feed practice at all.
>now _they_ seem to have decided
>that since they can't be fed to (vegetarian) cows, they plainly
>mustn't be fed to (omnivorous[*]) humans. since there seems now to be
>some worry that scrapie (which aiui exists all over europe) _can_ in
>fact cross the species barrier to humans[**], i assume there's little
>chance of acquiring sheep meet anywhere in these islands, but...
[snip]
>[*] one presumes humans who eat meat are at least to some extent
>omnivorous.
It does seem to be a characteristic of the species.
>[**] i stridently asserted that this didn't happen, about a year ago,
>in umra.
I agreed with you; and scrapie, like gid, has been around since time
immemorial in sheep, and I don't remember ever hearing of a human catching
either by eating mutton.[a] The rules used to be that a sheep that had gid
or scrapie must not be eaten at all, by any animal, but had to be
slaughtered and the carcase destroyed. Or that's what I remember being the
rules as discovered by a commune of my acquaintance in the seventies, and a
great nuisance it was too because nobody quite understood why the dogs
shouldn't have that meat even if it was certified as unfit for human
consumption. And one of the dogs was a Great Dane, who was expensive to
feed. My bet would be that before that particular regulation was made, the
sheepdogs ate the sheep with scrapie. I don't think sheepdogs got scrapie
as a result.
Come to think of it probably what happens to the sheep Mike was asking
about in the first place is that they get turned into Kanine Krunchies or
catfood.
[a] [b] From reading Beatrix Potter's biography I get the distinct
impression that the entire English middle class fed its children
exclusively on boiled mutton and boiled skinned potatoes, during Victorian
and Edwardian times. This may or may not explain some things though not
why the poor little things didn't all die of scurvy.
[b] we seem to be running out of ways to indicate different footnotes.
anon...@firedrake.org
>Mike McMillan wrote:
>> One sure-fire method is to use a good tasty stock to cook the lentils in
>> as part of the recipe (receipt?)
>Since we eat vegetarian quite a lot in this house, we work hard on our
>stock. It started with saving the water that vegetables are cooked in,
>then I realised that we were throwing away bagfuls of useful stuff that
>we didn't cook; we have separate green wheelie bins in Cambridge for
>organic produce, and we would systematically put the skins and ends of
>onions, and garlic, and all sorts of other ends, skins,, cores, roots,
>into a bag to go into the bin. So now we still do that with fruit and
>_really_ manky bits of veg, but the rest of the veg "wastings" goes into
>a great big cauldron and every couple of days it's boiled up with a bit
>of water - occasionally even with some of the last lot of stock - and of
>course an incantation of bubble bubble toilet trouble (hi Sid) and it
>makes fantastic dark thick veggie stock. Never the same twice because
>the ingredients are never exactly the same. You probably need to add
>salt, though the ends of garlic and herbs do a lot for the flavour. And
>of course we cook veg and pasta and rice in it and there are _still_
>about 5 bottles in the fridge.
Serious question. Peas, beans and lentils don't happen in this house
because of allergy, but vegetable stock sounds like a very good basis for
almost everything soup-like-thing. So: Does cabbage not have such a strong
characteristic taste that it drowns out everything else, so that one always
ends up with cabbage stock, should one be wary of adding too much
cabbage-scrap to the mixture? Or am I worrying needlessly?
And roughly for how long does the stock need to simmer? This may be a
futile question, because you probably don't do bone-stock as well, but more
or less time than meat-stock?
And someotherrat may know whether adding the veg to the bones and doing a
combined stock is practical or just makes a nasty goo, and if it is good
whether it needs longer or less time to be right.
Thank you.
Neil Hopkins
<mis...@argonet.co.uk> wrote:
>In article <w2i*Gv...@news.chiark.greenend.org.uk>, Kirsten Procter
><kpro...@chiark.greenend.org.uk> wrote:
>> but there's no *protien*,
>> except in the occasional poached egg sarnie.
>
>yes there is: in the nogurt, and presumably he has milk on his cereal - and
>both in and on the po-wie.
>
>As long as he's eating a variety of things - as he seems to be - and you get
>a reasonable amount of milk into him in one way or another, he won't come to
>any harm.
>
>Actually, that sounds better than many toddlers I've known. Keep offering,
>but not urging, a variety of things - and let him see you enjoying things
>you'ld like him to eat, so that they appear 'grown-up' and so desirable!
Or alternatively forbid him from eating anything healthy so that he
will grow up craving it as a treat.
--
neil h.
Buffy: What are you doing? Five words or less.
Spike: Out. For. A. Walk. ......... Bitch.
Serena Blanchflower
anon...@firedrake.org (anon...@firedrake.org) said...
> So: Does cabbage not have such a strong
> characteristic taste that it drowns out everything else, so that one always
> ends up with cabbage stock, should one be wary of adding too much
> cabbage-scrap to the mixture? Or am I worrying needlessly?
>
>
the go (known as Resurrection Pot) made from the leftovers of almost
everything. The only real exception was left over cabbage or sprout
as they wouldn't improve it.
--
Cheers, Serena
Chronic fatigue syndrome (CFS/ME) is a genuine illness and imposes a
substantial burden on the health of the UK population. (CMO Report
2002)
Robert Carnegie
<simpl...@bigfoot.com> writes
>I apologise if this subject has been done before on umra. Given current
>TA references to Hasset Hills Lamb and the lambing at Home Farm, it
>seems vaguely relevant, for once.
>The other day, I told Louisa with great authority, though having no idea
>whence the info came, that "Shepherd's Pie" was so called because it
>was
>made with lamb as it used to be a favourite food for shepherds.
>We both agreed this was obvious. Cottage pie was so called because it
>was made with beef as it used to be a favourite food for ummm, err,
>cottagers?...
>Since then, out of curiosity, I've been looking up recipes and have only
>been able to find beef or vegetarian versions of Shepherd's Pie, whilst
>Cottager'^^^WCottage Pie is always made with beef. Am I completely
>delusional on the lamb front and/or is my apostrophe in the wrong place
>again?
Well, I remember David Archer making shepherd's pie once; he
used mince - mince from the supermarket - you know?
The family were trying to economise by using less pre-prepared
food, Ruth didn't fancy proper cooking like Jill on top of farm work,
and David wanted to prove that it was easy by doing it himself.
His recipe was (1) mince (2) potato and that was it except for
(3) tomato ketchup after some discussion at the bungalow table.
Then there was the time that he did a casserole, or something, to
round off a romantic evening, although he had help cooking that
up - I think it was either Phil or Jean-Paul, though I'm not sure how
JP would be involved - and unluckily the dinner and the missus
were ready at just the same time, if you take my meaning.
Robert Carnegie
Chris McMillan <ch...@mikesounds.demon.co.uk> writes
>In message <a2913u$q...@newton.cc.rl.ac.uk>, mi...@ellwoods.org.uk
>writes
>>Andrew Stevenson <a.ste...@lancaster.ac.uk> wrote:
>>
>>Oh dear, who is Owen?
>
>Chef : once at The Bull (?), headhunted for Lower Loxley. Yes, I could
>go and get the Books out.
Grey cells tell me that he was poached from the Bull to the Cat &
Fiddle by the partners there, silent Peter and (battery low) Sean
Xxxxxxx (battery exhausted).
Can you get rechargeable grey cells? Not that I was ever good at
names. I'm not even sure about the Sean bit, him being Welsh
and all. Particularly embarrassing since the bloke was cricket
captain and universal provider in Ambridge of interior design for
several years. I remember Maureen, Mo, Travers making an
impact on Neil and on the whole Carter famioly, but this bloke?
No, it's gone. I'll remember in due course, I suppose, since I find
my grey cells _do recharge in that sense, but I'm still dismayed.
Anyway, I think Owen was then at the Cat until it went bust, then LL
got 'im. It'll be in The Harrison Project, but I'm not sure of dates
either.
Mike McMillan
<bad...@blueyonder.co.uk> writes
>On Sat, 19 Jan 2002 18:36:52 GMT, Rosemary Miskin
><mis...@argonet.co.uk> wrote:
>
>>Keep offering,
>>but not urging, a variety of things - and let him see you enjoying things
>>you'ld like him to eat, so that they appear 'grown-up' and so desirable!
>
>
>Maybe don't offer them? Toddlers are contrary becaus they've just
>discovered they can be. You might even suggest he won't like this
>because it's mummy's.
Or even hinting that it is 'Adults' or 'Grown-up's food' only. ;-)
Toodle Pip,
Kim Andrews
<siderius...@tesco.net> writes
>I have always been puzzled by that line about "Yoda, little odour,
>little laity". It sounds rather unsavoury, but I've never quite got to
>the bottom
>of it.
Help you, I can. A reference to Star Wars, it is.
--
Cheers, Kimbo
Best of umra archive at www.totternhoe.demon.co.uk & click on the chicken!
2002 sig brewing
www.foca.co.uk
Chris McMillan
anon...@firedrake.org writes
>In message <3C4A96AD...@fox.freedombird.net> Linda ff wrote:
>
>>Mike McMillan wrote:
>>> One sure-fire method is to use a good tasty stock to cook the lentils in
>>> as part of the recipe (receipt?)
>>Since we eat vegetarian
>
when I hit reply I read this as eating vegetarians (sorry
.........!!!!!!)
>
>And roughly for how long does the stock need to simmer? This may be a
>futile question, because you probably don't do bone-stock as well, but more
>or less time than meat-stock?
>
have anything else handy along with the bones and lots of herbs and
stuff and then whizz it up to high pressure and let it sit there for
whatever amount of time a modun pressure cooker tells you. (One day I
might even replace our pressure cooker, though it works for now, I'm
sure modun ones would be easier to use).
>whether it needs longer or less time to be right.
>
There's not really a 'right' time probably, Weevil. Would depend on
what and how much bone you're using for starters.
Chris McMillan
<li...@fox.freedombird.net> writes
happens. I'm terrified of spitting fat. (And a deep fat fryer is just
too OTT).
Chris McMillan
<mar...@auluk.nospamplease.freeserve.co.uk> writes
>I may be imagining things, but I thought Siderius Nuncius muttered
>something about...
>>Niles wrote in message ...
>>>"Helen Brace" <helen...@ntlworld.com> wrote:
>>>|<anon...@firedrake.org> wrote in message
>>>|news:20020119180826....@firedrake.org...
>>>|> Hmmmmmmmm. Goatherd's pie. Well, why not?
>>>|
>>>|Do you have to eat it high on a hill??
>>>... by yourself?
>>
>>I have always been puzzled by that line about "Yoda, little odour, little
>>laity". It sounds rather unsavoury, but I've never quite got to the bottom
>>of it.
>Talking of which, I was always puzzled by the lonely goat turd.
>In my experience they come in batches.
Clearly enunciation was not top of their priority list.
Chris McMillan
<li...@fox.freedombird.net> writes
Psst. There's a hole over here you can duck into, Fox.
Chris McMillan
<r...@pallas.cl.cam.ac.uk> writes
>Mike Ruddock <mi...@ruddock50.fsnet.co.uk> wrote:
>[*] one presumes humans who eat meat are at least to some extent
>omnivorous.
>[**] i stridently asserted that this didn't happen, about a year ago,
>in umra.
>--
>Robin Fairbairns, Cambridge -- rf10 at cam dot ac dot uk
FootnotesrU?, Robin?
Chris McMillan
<r...@pallas.cl.cam.ac.uk> writes
>Chris McMillan <ch...@mikesounds.demon.co.uk> wrote:
>>mi...@ellwoods.org.uk writes
>>>Oh dear, who is Owen?
>>
>>Chef : once at The Bull (?), headhunted for Lower Loxley. Yes, I could
>>go and get the Books out.
>
>no: headhunted by the fat and kiddle, thus confirming misery-guts
>sid's view that gays lead to distress. i think he went to lower
>loxley when the f&k was folding,
>
fat and kiddle. (Owen wasn't in the little barwick green book).
>
> which leads to still more confusion
>about how he came to be in a position to insist that the horrorbin
>girl come too.
Well if Jean Paul can throw his weight around, perhaps Owen thought he'd
try it on as well? Hmm. Let's see entry for Tracy 'orror-bin.
Doesn't say *how* she got the job at LL, except that it wasn't her love
for Owen that kept her there nor her regard for the customers. Maybe
she played on her temporary supervisor's job at Bridge Farm as a good
reference of her skills?
Presumably like Edwerd she is also now unemployed.
Sincerely, Chris
>--
>Robin Fairbairns, Cambridge -- rf10 at cam dot ac dot uk
--
Chris McMillan
Robin Parkinson
> Mike McMillan wrote:
>>
>> In message <8dsj4uck5jrb2qjfb...@4ax.com>, Al Menzies
>> <a...@betterwords.co.uk> writes
>> >
>> >You can substitute lentils in recipes that require mince - bolognese
>> >is particularly good made with brown lentils.
>>
>> One sure-fire method is to use a good tasty stock to cook the lentils in
>> as part of the recipe (receipt?)
>>
> Since we eat vegetarian quite a lot in this house, we work hard on our
> stock.
How much work is required to keep a herd of vegetarians in prime condition,
then? More than a beef herd?
- Robin.
--
Trout: slightly fishy, but never coarse. http://www.troutmag.org
Kim Andrews
<ch...@mikesounds.demon.co.uk> writes
>I'm terrified of spitting fat.
Try keep your mouth closed when you chew.
Brritski
>
> Niles wrote in message ...
> >"Helen Brace" <helen...@ntlworld.com> wrote:
> >
> >|<anon...@firedrake.org> wrote in message
> >|news:20020119180826....@firedrake.org...
> >|>
> >|> Hmmmmmmmm. Goatherd's pie. Well, why not?
> >|
> >|Do you have to eat it high on a hill??
> >|
> >
> >... by yourself?
>
> I have always been puzzled by that line about "Yoda, little odour, little
> laity". It sounds rather unsavoury, but I've never quite got to the bottom
> of it.
>
I think it means that Jedi Knights grew out of High Catholicism,
complete with bells and smells.
Brritski
>
> Mike Ruddock <mi...@ruddock50.fsnet.co.uk> wrote:
> >mutton does
> >not exist in this country (1) Quite what happens to all the ewes we
> >see munching grass while their lambs caper (2) around them after they
> >have reached the end of their useful lives I don't know.
>
> until recently they used to be ground up and fed to cows, to give them
> that since they can't be fed to (vegetarian) cows, they plainly
> mustn't be fed to (omnivorous[*]) humans. since there seems now to be
> some worry that scrapie (which aiui exists all over europe) _can_ in
> fact cross the species barrier to humans[**], i assume there's little
> chance of acquiring sheep meet anywhere in these islands, but...
>
Why do pregnant women have to avoid sheep ? This has been mentioned a
couple of times recently apropos Ruth, but I wonder if Siogbrahn is
unknowingly already pregnant and will have a tryst in the lambing shed
with Brahn and contract this dread disease and lose baby and/or become
seriously ill with Tragic Consequences.
OP
Brritski
>
> I may be imagining things, but I thought Siderius Nuncius muttered
> something about...
> >Niles wrote in message ...
> >>"Helen Brace" <helen...@ntlworld.com> wrote:
> >>|<anon...@firedrake.org> wrote in message
> >>|news:20020119180826....@firedrake.org...
> >>|> Hmmmmmmmm. Goatherd's pie. Well, why not?
> >>|
> >>|Do you have to eat it high on a hill??
> >>... by yourself?
> >
> >I have always been puzzled by that line about "Yoda, little odour, little
> >laity". It sounds rather unsavoury, but I've never quite got to the bottom
> >of it.
> Talking of which, I was always puzzled by the lonely goat turd.
> In my experience they come in batches.
>
What, goats or turds ? I wouldn't eat the rolls at your house....
anon...@firedrake.org
>In article <20020120124309....@firedrake.org>,
>anon...@firedrake.org (anon...@firedrake.org) said...
>> So: Does cabbage not have such a strong
>> characteristic taste that it drowns out everything else, so that one always
>> ends up with cabbage stock, should one be wary of adding too much
>> cabbage-scrap to the mixture? Or am I worrying needlessly?
>I would be very wary of it. My mother used to keep a pot of soup on
>the go (known as Resurrection Pot) made from the leftovers of almost
>everything. The only real exception was left over cabbage or sprout
>as they wouldn't improve it.
Thank you! I suspected but wasn't sure, and now I have good authority I
can get on with the stock-making with a clear mind. (Two lots of
onion-bits, and two of garlic, plus potato, are in a large pan waiting for
the carrot-tops before I start simmering them, as I write.)
Martin Clark
about...
Linda Fox
> So: Does cabbage not have such a strong
> characteristic taste that it drowns out everything else, so that one always
> ends up with cabbage stock, should one be wary of adding too much
> cabbage-scrap to the mixture? Or am I worrying needlessly?
Difficult to answer, as we both actually quite like cabbage, and often
cook potatoes in cabbage-water anyway (not as disgusting as it sounds,
honest!) But as the majority of the scrap always seems to be onion, I
don't find it permeates.
>
> And roughly for how long does the stock need to simmer? This may be a
> futile question, because you probably don't do bone-stock as well, but more
> or less time than meat-stock?
Can't answer in comparison to a meat-stock, but I suppose it gets about
30 mins, then we leave it and add some more stuff the next day, and for
a couple of days, unless it was already big to start with, but make
darned sure we do boil it up at least once every day. The remaining mush
is pretty revolting :)
>
--
Linda ff, Cambridge